On June 14, scientists made the long-awaited conclusion on red meat, a common food: regular consumption of red meat increases the risk of developing colorectal cancer.
After a study of nearly 500,000 adults, European scientists found that people who eat two daily servings of beef, lamb, pork, or processed meats like ham and bacon have a one-third higher chance of developing colorectal cancer. The World Health Organization (WHO) has called on people to eat more fish and less red meat, and to limit their intake of red meat.
"For some time, it has been suspected that high consumption of red meat and meat products increases the risk of colorectal cancer, but this is one of the largest studies worldwide to show a strong association, and it is the first of its kind in Europe," said Professor Sheila Bingham, a member of the Medical Research Council at the University of Cambridge and one of the study's authors.
Between 1992 and 1998, scientists surveyed 478,040 adult men and women from 10 European countries, including the UK, and followed them for five years. Scientists found that compared to those who ate one serving of red meat a week, those who ate two servings a day had a 35% higher chance of developing colorectal cancer. People at high risk are those who consume more than 160 grams of red meat per day. Fish and vegetables are good
The study also found that regular consumption of fish has a protective effect; for example, people who eat 80 grams of fish every two days have a 30% lower chance of getting the disease than those who eat fish less than once a week. The International Agency for Research on Cancer (IARC), a WHO agency, has urged everyone to eat more fish and less red meat.
Scientists found that for people who consume a large amount of fiber from vegetables, fruits, and grains, the risk from eating red meat is reduced. The "European Prospective Investigation into Cancer and Nutrition" (EPIC), which conducted the study, said that people who regularly eat red meat and its products but rarely consume fiber from vegetables and grains have an increased risk of colorectal cancer. According to a survey by the British Nutrition Foundation, a steak averages 140 grams, a hamburger is about 100 grams, and a typical sausage weighs about 40 grams. Habits are the root cause
People have maintained the habit of eating red meat for thousands of years, and the key now is how it is consumed.
When cooking meat, stewing and stir-frying don't use too much meat because they are often mixed with vegetables, which provide helpful fiber. But typical Western dishes, such as steak, fries, bacon, eggs, and grilled meat, contain few vegetables, which can easily lead to health problems, said Professor Bingham. "The overall consumption of red meat and meat products is very consistent across all European populations surveyed," Bingham added, noting that after adopting Western dietary habits, Japan saw a sharp increase in its national colorectal cancer rate.
Professor Tim Key, who funded the study from Cancer Research UK, said: "Around 35,000 cases of colorectal cancer are diagnosed in the UK each year. We estimate that more than two-thirds of these—that is, 25,000 cases—could be prevented by changing lifestyles." Keywords
Red meat refers to pork, beef, and lamb, which have been the primary foods for humans to obtain calories and nutrients for thousands of years. In contrast, white meat refers to fish, chicken, and duck.